Mulled Poached Pears
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This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 242242 cal |
| pro | 1 g1g pro |
| total fat | 00 total fat |
| sat. fat | 0 g0g sat. fat |
| carb | 59 g59g carb |
| fibre | 4 g4g fibre |
| chol | 0 mg0mg chol |
| sodium | 9 mg9mg sodium |
| % RDI: | - |
| calcium | 22 calcium |
| iron | 66 iron |
| vit C | 1212 vit C |
| folate | 66 folate |
It is important to start with a lot of liquid for the pears to turn a beautiful ruby red.
Ingredients
- 3 cups dry red wine 3 cups dry red wine
- 1-1/2 cups water 1-1/2 cups water
- 1 cup granulated sugar 1 cup granulated sugar
- 1 tbsp lemon juice 1 tbsp lemon juice
- 6 bartlett pears 6 bartlett pears or Anjou pears
- Spice Bag:
- 2 slices gingerroot 2 slices gingerroot
- 2 strips lemon rind 2 strips lemon rind
- 2 cinnamon sticks , halved2 cinnamon sticks, halved
- 1/2 tsp peppercorns 1/2 tsp peppercorns
- 1/2 tsp whole cloves 1/2 tsp whole cloves
Preparation
Spice Bag: In cheesecloth square, tie together ginger, lemon rind, cinnamon, peppercorns and cloves.
In large deep saucepan, bring wine, water, sugar, lemon juice and spice bag to boil over medium heat. Reduce heat to low; simmer for 5 minutes.
Meanwhile, peel pears, leaving stems intact. Using melon baller and working from bottom, remove core. Add pears to wine mixture. Cover with parchment-paper circle and lid; simmer, basting occasionally, until tender but still firm, 15 to 25 minutes. Remove pears to shallow dish. Discard spice bag.
Boil liquid over medium-high heat until about 3/4 cup (175 mL), 25 minutes. Pour over pears. Refrigerate until chilled, 4 hours. (Make-ahead: Refrigerate for up to 8 hours.)
In large deep saucepan, bring wine, water, sugar, lemon juice and spice bag to boil over medium heat. Reduce heat to low; simmer for 5 minutes.
Meanwhile, peel pears, leaving stems intact. Using melon baller and working from bottom, remove core. Add pears to wine mixture. Cover with parchment-paper circle and lid; simmer, basting occasionally, until tender but still firm, 15 to 25 minutes. Remove pears to shallow dish. Discard spice bag.
Boil liquid over medium-high heat until about 3/4 cup (175 mL), 25 minutes. Pour over pears. Refrigerate until chilled, 4 hours. (Make-ahead: Refrigerate for up to 8 hours.)
Source : Canadian Living Magazine: October 2008
- Keywords : Dessert; Poach; Pears; Red wine; Make-Ahead; Mulled Wine; 300 calories;
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